This delicious recipe comes from newsletter reader Adam from Llandeilo (and the mouthwatering picture is his too) . . .
1 Finely chopped onion
1 Clove crushed garlic clove
1/2 Bunch spring onions (coarsely chopped)
500g Chicken of the woods
1/2 Litre stock (home made chicken or vegetable)
Fresh thyme, parsley and chives
1 Small glass sherry
125 ml cream
Butter
Salt and pepper
Croutons and truffle oil to garnish (optional)
Soften the onion and garlic in butter. Add the mushrooms and continue to sauté for a few minutes. Cover with stock and simmer for 20 minutes. Liquidise and season with thyme, parsley, chives, chopped spring onions, salt and pepper while still piping hot. Cover and leave for half an hour for the flavours to infuse. Stir in the sherry and bring back very slowly to a simmer before stirring in the cream. Check the seasoning and serve garnished with croutons and possibly a swirl of truffle oil.
